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Homemade Chicken Strips Recipe photo

Chicken Strips Recipe

Crispy, seasoned pan-fried chicken strips finished in the oven for juicy, golden results.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • 10- or 12-inch skillet
  • 2 shallow dishes
  • Sheet Pan
  • Sharp Knife
  • Cutting Board
  • Whisk or fork

Ingredients
  

  • 3–4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 1/2 teaspoon Sriracha sauce or cayenne pepper
  • 2 cups all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup canola oil

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Butterfly each chicken breast by slicing horizontally to create two thinner pieces, then cut each piece into 6–8 strips.
  • In a shallow dish, whisk together the buttermilk and Sriracha (or cayenne) until combined.
  • In a second shallow dish, whisk the flour with dried thyme, cayenne pepper, seasoned salt, and ground black pepper.
  • Dip each chicken strip into the buttermilk mixture, then dredge in the seasoned flour, pressing to coat evenly; place coated strips on a sheet pan to rest.
  • Heat the canola oil in a 10- or 12-inch skillet over medium heat until shimmering and a drop of water sizzles.
  • Working in batches (3–5 strips per batch), fry the strips until golden brown on the first side, about 3 minutes, then flip and brown the other side, about 3 more minutes; transfer browned strips to the sheet pan.
  • Place the sheet pan with the browned strips into the preheated oven and bake 12–18 minutes, until the juices run clear when pierced and internal temperature reaches 165°F (74°C).
  • Let the chicken rest about 3 minutes before serving.

Notes

  • Soak chicken in buttermilk up to 6 hours or overnight for extra tenderness.